HEALTHY Carrot Cake Protein Pancakes

Well, it's been 3 days since the Butler game and my voice still isn't back! It hasn't caused too many problems other than when I tried to tell my hair stylist how I wanted my hair cut. Thankfully I had a picture to show because if not who knows what kind of hack job I would have walked out of there with. The annoying part is even though she knew I had no voice she still persisted to ask me 100 questions. Typical. 

On Sunday night, Kyle and I were both feeling breakfast for dinner, so I tried out a recipe I've been waiting a while to make - Carrot Cake Protein Pancakes. I know, they sound sinful and unhealthy, but guess what... they are 100% healthy, gluten free, and packed with protein. It doesn't get much better than that. The best part is, you can have three pancakes for about 230 calories and 18 total grams of protein. You won't find that in your average pancake. 

Another great thing about making this pancake is your throw everything into the blender, so it's pretty quick and easy. I think Kyle and  I will finish the left overs tonight after our spinning date night! 

                                                       Carrot Cake Protein Pancakes

                                                          Inspired by Dashing Dish

                                                               Makes 2 Servings 

Ingredients

1/4 C Vanilla Protein Powder

1 C Old Fashioned Oats

2 Eggs

1/2 tsp Baking Powder

2 Carrots, Peeled and finely chopped

1/4 C Skim Milk

1/2 C Plain or Vanilla Greek Yogurt

1/2 tsp Cinnamon

Pinch of Ginger and Nutmeg

Pinch of Salt

1 T White Sugar

1 Carrot, Peeled and grated

Instructions

1. Add all of the ingredients EXCEPT the grated carrots into a blender. 

2. Blend until smooth. 

3. Fold in the grated carrots. 

4. Heat a griddle and spray with non-stick cooking spray.

5. Using a 1/4 measuring cup, scoop batter onto the griddle and cook for 3-4 minutes per side. 

Lemon Blueberry Ricotta Pancakes

Saturday mornings are always a good time in the Toombs’ house. Not only does it mean that I don’t have to set my 5:15AM alarm to get to the gym before work, but I can also change up my breakfast choices since I have more time. During the work week, I am a creature of habit and typically eat protein oats, but on the weekends I like a little variation.

In order to keep Kyle fueling strong for his rugby game last weekend, I made Lemon Blueberry Ricotta Pancakes. These pancakes have a powerful combination of whole grains, healthy fat, and protein which are key to make sure you do not get hungry one hour later and to give your body the macro nutrients it needs to properly function.

Our natural habit is to douse pancakes in syrup, but remember syrup can pack on a lot of unnecessary calories and sugars. In order to avoid this, purchase either the light or sugar free brands and stick to 2 T. I prefer to skip the syrup since the pancakes are naturally sweet from the lemon juice and berries. Just put some berries on top, and you are good to go. Which ever way you decide to eat them, you are still fueling your body to perform at the next level.

Stay tuned for my Saturday morning breakfast ideas to keep your body fueling strong for your Saturday activities.

Note: I don't recommend eating as many pancakes as I have in the picture. Stick to two.

                                               
                                                Lemon Blueberry Ricotta Pancakes
                                                                    serves 4
Ingredients
1 1/4 C Whole Wheat All Purpose Flour
3 T White Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 C Low-Fat Ricotta Cheese
1 Egg
2 Egg Whites
Lemon Zest of 3 Lemons
1/2 C Fresh Lemon Juice
1 T Canola Oil
1/4 tsp Vanilla
1/4 C Skim Milk
1 C Blueberries

Get Cookin'
 1. In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix together the eggs. Add ricotta, lemon zest, lemon juice, canola oil, vanilla, and milk.
3. Slowly mix in the wet ingredients into your flour mixture. Whisk the batter until the it is well mixed.
4. Slowly fold in the blueberries. Folding in the berries will keep them from breaking up and making your batter blue.
5. Heat a griddle pan. With a 1/4 measuring cup, scoop batter onto the pan and let cook for 3-4 minutes on each side. (Note: Once the top of the pancake starts to bubble, it is time to flip)
6. Continue cooking the pancakes until all of the batter is gone, and then it is time for you to start fueling strong.